Cookie Dough Oreo Brownies are an irresistible dessert that takes brownies to the next level by layering rich, fudgy brownie batter over a chewy chocolate chip cookie base and a full layer of classic Oreo cookies in the middle. With its combination of textures and flavors—from the soft cookie layer to the crunchy Oreos and gooey, chocolatey brownies—this dessert is perfect for parties, holidays, or anytime you want an over-the-top treat. These brownies are indulgent, crowd-pleasing, and surprisingly simple to make at home with pantry-friendly ingredients.
Why You’ll Love This Cookie Dough Oreo Brownies
If you love chocolate, cookies, and Oreos, this dessert checks all the boxes. Each bite has multiple layers of flavor and texture: a soft cookie crust, a full Oreo cookie layer, and a rich, fudgy brownie topping. It’s ideal for anyone who can’t decide between cookies and brownies—because with this recipe, you don’t have to choose! The combination of classic ingredients and the wow-factor presentation makes it a favorite for birthdays, potlucks, and sweet cravings alike.
Ingredients
For the Chocolate Chip Cookie Layer
- 3/4 cup (168 g) unsalted butter, softened
- 1/2 cup (105 g) brown sugar
- 1/2 cup (100 g) white sugar
- 1 large egg
- 1 large egg yolk (discard the white)
- 1 teaspoon vanilla extract
- 1 1/2 cups (188 g) all-purpose flour
- 1/4 teaspoon salt
- 2/3 cup (120 g) chocolate chips
For the Oreo Layer
- 28 Oreo cookies
For the Brownie Layer
- 1/2 cup (112 g) unsalted butter, cubed
- 6 oz (170 g) dark chocolate (50-70% cocoa or semi-sweet)
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1/2 cup (63 g) all-purpose flour
- 1/4 cup (23 g) unsweetened cocoa powder
- 1/2 teaspoon salt
Step-by-Step How to Make Cookie Dough Oreo Brownies
1. Prepare
Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) baking pan, then line it with parchment paper leaving an overhang on the sides.
2. Make the Cookie Dough Layer
In a large bowl, beat together the softened butter, brown sugar, and white sugar until smooth. Add the whole egg, the egg yolk, and the vanilla extract, mixing until combined.
Gradually mix in the flour and salt on low speed just until combined. Turn off the mixer and stir in the chocolate chips. Spread the cookie dough evenly in the bottom of the prepared pan.
3. Add the Oreo Layer
Place the Oreo cookies in a single layer directly over the cookie dough. Press them down gently so they stay in place.
4. Make the Brownie Batter
Chop the dark chocolate finely. Place the chocolate and cubed butter in a heatproof bowl. Microwave in 45-second intervals on medium power, stirring between intervals until melted and smooth. Allow the mixture to cool about 5 minutes.
Whisk in the eggs and sugar. Then whisk in the flour, cocoa powder, and salt until just combined.
5. Assemble and Bake
Drop spoonfuls of the brownie batter over the Oreo layer and gently spread to cover as evenly as possible. Bake for 37–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool and Slice
Let the brownies cool completely in the pan (at least 4 hours) before lifting out with the parchment overhang and slicing.
Helpful Tips
- Room-temperature ingredients help the layers come together smoothly.
- Don’t overmix the brownie batter—mix just until combined to keep the brownies fudgy.
- If you have trouble spreading the brownie layer, use dollops of batter so it’s easier to smooth out.
- Always let the brownies cool fully before cutting so the layers stay intact and neat.
Substitutions And Variations
- Use semi-sweet chocolate if you prefer sweeter brownies.
- Swap out Oreo Thins for classic Oreos for a slightly lighter middle layer.
- For a delicious salty-sweet contrast, try sprinkling a little sea salt over the top before baking.
- Mix in chopped nuts with the chocolate chip layer for extra crunch.
Storage Instructions
Store leftover brownies in an airtight container at room temperature for up to 4 days. Keep them uncut until you’re ready to serve so the layers stay moist and fresh.
Nutritional Information
Estimated per serving (1 of 18 slices):
Since this dessert has multiple rich layers, the calories and fat are higher than a standard brownie. The cookie base, Oreo layer, and chocolate brownie topping combine for a decadent treat. (Exact nutritional values depend on specific brands and portion sizes and are estimates only.)
Serving Suggestions
These brownies are already rich and satisfying, but they’re even better served with a scoop of vanilla ice cream, a swirl of hot fudge, or a spoonful of whipped cream. Pair with a cold glass of milk or a warm cup of coffee for the ultimate comfort dessert.
Frequently Asked Questions About Cookie Dough Oreo Brownies
Can I use a different pan size?
Yes, you can halve the recipe and bake in an 8×8 inch (20×20 cm) pan. In that case, bake for about 32–37 minutes and use only one large egg in the cookie layer.
Why do I discard the egg white?
Using an extra yolk in the cookie layer makes it richer and chewier, which holds up better under the Oreo and brownie layers.
Is it okay if the brownies are gooey?
Absolutely! If you prefer fudgier brownies, err on the shorter end of the baking time and test with a toothpick. The brownies continue to set as they cool.
Can I freeze these brownies?
Yes, you can wrap cooled brownies tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Can I add extra chocolate chips?
While tempting, adding too many chocolate chips can make the dessert harder to cut cleanly, so the recipe keeps the amount moderate.
Final Thoughts
Thanks so much for trying these Cookie Dough Oreo Brownies! They’re one of my favorite over-the-top desserts—rich, chocolatey, and layered with texture and flavor. Whether you’re baking for a special occasion or a weekend treat, this recipe brings something fun and delicious to the table. I hope you enjoy every gooey, cookie-filled bite as much as I do. Happy baking and thanks for being part of our sweet-tooth community!
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Cookie Dough Oreo Brownies Recipe
- Total Time: 1 hour 20 minutes
- Yield: 18 slices 1x
- Diet: Vegetarian
Description
Cookie Dough Oreo Brownies are the ultimate triple-layer dessert: chewy cookie dough base, classic Oreos in the center, and rich, fudgy brownies on top. Perfect for parties, bake sales, or a weekend baking project. Make this crowd-favorite treat today!
Ingredients
Chocolate Chip Cookie Layer:
3/4 cup unsalted butter, softened (168 g)
1/2 cup brown sugar (105 g)
1/2 cup white sugar (100 g)
1 large egg
1 large egg yolk (discard the white)
1 tsp vanilla extract
1 1/2 cups all-purpose flour (188 g)
1/4 tsp salt
2/3 cup chocolate chips (120 g)
Oreo Layer:
28 Oreo cookies
Brownie Layer:
1/2 cup unsalted butter, cubed (112 g)
6 oz dark chocolate (170 g), 50–70% cocoa
1 cup granulated sugar (200 g)
2 large eggs
1/2 cup all-purpose flour (63 g)
1/4 cup cocoa powder (23 g)
1/2 tsp salt
Instructions
1. Prepare
Preheat your oven to 350°F (180°C). Lightly grease a 9×13 inch (23×33 cm) baking pan, then line it with parchment paper leaving an overhang on the sides.
2. Make the Cookie Dough Layer
In a large bowl, beat together the softened butter, brown sugar, and white sugar until smooth. Add the whole egg, the egg yolk, and the vanilla extract, mixing until combined.
Gradually mix in the flour and salt on low speed just until combined. Turn off the mixer and stir in the chocolate chips. Spread the cookie dough evenly in the bottom of the prepared pan.
3. Add the Oreo Layer
Place the Oreo cookies in a single layer directly over the cookie dough. Press them down gently so they stay in place.
4. Make the Brownie Batter
Chop the dark chocolate finely. Place the chocolate and cubed butter in a heatproof bowl. Microwave in 45-second intervals on medium power, stirring between intervals until melted and smooth. Allow the mixture to cool about 5 minutes.
Whisk in the eggs and sugar. Then whisk in the flour, cocoa powder, and salt until just combined.
5. Assemble and Bake
Drop spoonfuls of the brownie batter over the Oreo layer and gently spread to cover as evenly as possible. Bake for 37–45 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool and Slice
Let the brownies cool completely in the pan (at least 4 hours) before lifting out with the parchment overhang and slicing.
Notes
Halve the recipe for an 8×8 inch pan and bake 32–37 minutes.
Use one full egg (no extra yolk) if halving.
Let cool fully before slicing for clean layers.
Avoid adding extra chocolate chips—they make slicing messy.
Use chocolate under 70% cocoa for the best flavor balance.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American